Brioche Krampus

First prepare a dampfl. Mix the yeast with some sugar and flour, as well as some milk and let it rise in a warm place.

If you use dry yeast, prepare the dough according to the package instructions. Whisk the lukewarm milk, salt, melted butter and egg.

Add the flour, sugar, rum and lemon zest in a large enough bowl. Finally, stir in the dampfl. Knead the dough well.

The dough is ready when it comes off your hands easily and is smooth. Sprinkle the dough with a little flour and let it rise in a warm place, covered with a tea towel.

When the dough has risen, shape the Krampusse. To do this, form a Striezel and make a cut at the top and bottom with scissors. Thus horns and feet are formed.

On both sides in the middle also make a cut. This is how the hands are formed.

For the face, apply raisins and press a little.

Brush the cramps with milk, place on a baking tray lined with baking paper and bake at approx. 160-180 °C Celsius until golden brown.

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